he amount of dry coffee required.

The most satisfactory grind for a cloth drip bag has the
consistency of powdered sugar and shows a slight grit when rubbed
between thumb and finger. Unbleached muslin makes the best bag for
this granulation. For dripping coffee reduced to a powder, as fine
as flour or confectioner's sugar, use a bag of canton flannel with
the fuzzy side in. Powdered coffee, however, requires careful
manipulation and cannot be recommended for everyday household use.

Put the ground coffee in the bag or sieve. Bring fresh water to a
full boil and pour it through the coffee at a steady, gradual rate
of flow. If a cloth drip bag is used, with a very finely ground
coffee, one pouring should be enough. No special pot or device is
necessary. The liquid coffee may be dripped into any handy vessel
or directly into the cups. Dripping into the coffee cups, however,
is not to be recommended unless the dripper is moved from cup to
cup so that no one cup will get more than its share of the first
flow, which is the strongest and best.

The brew is complete when it drips from the grounds, and further
cooking or "heating up" injures the quality. Therefore, since it is
not necessary to put the brew over the fire, it is possible to make
use of the hygienic advantages of a glassware, porcelain or
earthenware serving pot.

BOILED (OR STEEPED) COFFEE. For boiling (or steeping) use a medium
grind. The recipe is a rounded tablespoonful for each cup of coffee
desired or--as some cooks prefer to remember it--a tablespoonful
for each cup and "one for the pot." Put the dry coffee in the pot
and pour over it fresh water _briskly boiling_. Steep for five
minutes or longer, according to taste, over a low fire. Settle with
a dash of cold water or strain through muslin or cheesecloth and
serve at once.

PERCOLATED COFFEE. Use a rounded tablespoonful of medium fine
ground coffee to each cupful of water. The water may be poured into
the percolator cold or at the boiling point. In the latter case,
percolation begins at once. Let the water percolate over the
grounds for five or ten minutes depending upon the intensity of the
heat and the flavor desired.

In response to a request by the author, Charles W. Trigg has contributed
the following discussion of coffee